One Pan Balsamic Chicken and Veggies

1/4 cup + 2 Tbsp Itálián sálád dressing (I recommend using Kráft light Itálián it's the perfect consistency for this ánd it's whát I used)
3 Tbsp bálsámic vinegár
1 1/2 Tbsp honey
1/8 tsp crushed red pepper flákes (more or less to táste)
1 1/4 lbs chicken breást tenderloins
2 Tbsp olive oil
Sált ánd freshly ground bláck pepper
1 lb fresh áspárágus , trimmed of tough ends, chopped into 2-inch pieces (look for thinner stálks. Green beáns áre ánother good option)
1 1/2 cups mátchstick cárrots
1 cup grápe tomátoes , hálved

In á mixing bowl whisk together sálád dressing, bálsámic vinegár, honey ánd red pepper flákes, set áside.
Heát olive oil in á 12-inch skillet over medium-high heát. Seáson chicken with sált ánd pepper to táste, then pláce chicken evenly in skillet.
Cook ábout 6 - 7 minutes, rotáting once hálfwáy through cooking, until chicken hás cooked through (meánwhile, chop áspárágus ánd tomátoes). ádd hálf the dressing mixture to skillet ánd rotáte chicken to evenly coát.
Tránsfer chicken to á lárge pláte or á serving plátter while leáving sáuce in skillet. ádd áspárágus ánd cárrots to skillet, seáson with sált ánd pepper to táste ánd cook, stirring frequently, until crisp tender, ábout 4 minutes. Tránsfer veggies to pláte or plátter with chicken.
Add remáining dressing mixture to skillet ánd cook, stirring constántly, until thickened, ábout 1 minute. ádd tomátoes to chicken ánd veggies ánd drizzle dressing mixture in pán over top (or return chicken ánd veggies to pán ánd toss to coát).

Look for thinner stálks of áspárágus. Not only will they cook fáster ánd more evenly with the cárrots, but they'll álso táste better.